I have a cherry tree. Field and Forest has a strain of nameko that is known to do well on cherry wood, of which we have A LOT in the PNW. I chopped it and drilled with the dowels. I left it high and dry like shiitake. Nothing. Then I bought more, drillled again after reading that it needs perfect moisture. I buried it horizontally, almost completely in the ground in deep shade and it fruited 2 or 3 years later. Cherry is a dense wood. I have been putting it in soups and casseroles. It is the 3rd most popular mushroom in Japan and central to Fall Miso Soup recipes. They are slimy raw, but when cooked in soup it's not such an issue. Check it out:
Tony Migas/McMigas in Vancouver, WA and the mushroomery delivers to People's farmer's market on Wednesdays. Those are who I get my spawn from. Tony often delivers to OMS meetings and the show this month across from the zoo.
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